1can15 ounces no salt added whole corn kernels, drained
1½teaspoonssea salt divided
¼teaspoonblack pepper
1medium yellow oniondiced
1teaspooncrushed garlic
1cuppecanshalved
½cupgolden raisins
1cupkalamata olivespitted, halved
Instructions
Follow instructions on how to cook wild rice from the package. Set aside.
In a large bowl add Brussel sprouts, bell peppers and corn. Add half of the salt and ½ tablespoon of oil. Mix all the ingredients well.
Using your Air-fryer, roast the vegetables at 400°F for 20 minutes. Shake the rack during the mid point to make sure all vegetables get lightly browned. Set aside.
In a deep large skillet heat up the remaining the oil for about 1 minute. Sauté the onions and garlic for about 3 minutes over medium heat.
Add to the skillet the pecans, golden raisins, olives, the reaming of the salt and the black pepper. Cook for another 2 minutes.
Add to the skillet the roasted vegetable and the cooked wild rice and mix all ingredients well. Cook for another 1 minute stirring to make sure you get all the flavors well distributed.
Enjoy!
Video
Notes
Note: You can roast your vegetables in the oven at 450 F for 25 minutes. This wild rice dish can be used to stuff the turkey for Thanksgiving.
Nutrition
Nutrition Facts
Wild Rice with a Roasted & Sautéed Vegetable Medley
Serving Size
1 cup
Amount per Serving
Calories
378
% Daily Value*
Fat
19
g
29
%
Carbohydrates
51
g
17
%
Fiber
8
g
33
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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